Directions:
In a large Dutch oven soften onion in 2 Tbsp of olive oil. Add carrots and celery. Soften. Add garlic. Stir for a minute.
Add thyme and oregano, rubbing between your hands to break apart. Stir. Add chilli flake.
This is the key! Add white vinegar to the centre of the mixture. Stir.
Shred chicken and mix into the vegetables.
In a small bowl, whisk together lemon juice, 2 Tbsp oil, honey, salt and pepper.
Make a well in the middle of the pot, pushing all chicken and veggies to the sides. Pour lemon mixture in the well. Allow to bubble. Stir for a minute and let reduce.